Middle Eastern-style Lamb Shanks

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 large lamb shanks (or 8 small)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 3 cups chicken stock
• 1 (400 g) can diced tomatoes
• fresh coriander leaves, to serve
• greek yogurt, to serve

Recipe

• 1 heat the oil in a large, heavy-based saucepan over medium-high heat. add the shanks and cook, turning for 5 minutes or until brown. remove to a plate.
• 2 add the onion and garlic, and cook gently for about 5 minutes or until soft.
• 3 add the spices and cook, stirring, for about 30 seconds.
• 4 return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
• 5 reduce the heat to a medium-low simmer and cook for one hour covered.
• 6 uncover and cook a further 30 minutes or until the lamb is tender.
• 7 remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
• 8 boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it will happen and is much nicer than a flour thickened sauce!).
• 9 sprinkle with fresh coriander leaves and serve with yogurt on the side.